Have fun baking together

What could be more delicious than newly baked bread and cakes? That delicious smell wafting through the kitchen and the pleasure of eating freshly baked products straight from the oven.Baking together is a cosy pastime when the cool autumn weather arrives. Gather your family in the kitchen and let your imagination run free. We’ve prepared a collection of simple recipes for cakes and bread, which can be varied according to your taste and preferences. Have fun and enjoy!


Dizzy biscuit lollipops

Dizzy biscuit lollipops

Ingredients

270 g plain flour
40 g Dansukker Superfine Sugar or 60 g Dansukker Icing Sugar
15 g Dansukker Vanilla Sugar
200 g butter or margarine
1 egg
Red food colouring
Hundreds and thousands
sticks


Preheat the oven to 175 °C.

Mix the ingredients together until they form a dough.

Place half of the mixture in another bowl and add the red food colouring. Do not colour the other half.

Wrap the doughs in cling film and leave them in the fridge for 15 minutes.

Roll out both pieces of dough, preferably on baking parchment, placing the red dough over the light-coloured one.

Carefully roll them together from the long end and roll them in the hundreds and thousands.

Leave the dough in the fridge for 15 minutes before cutting it up. Cut the dough into discs, about 0.5 cm across, and, if desired, place a stick in the middle.

Bake in the centre of the oven for about 8 minutes. Leave the biscuits to cool on a wire rack. Store in an airtight container.

The recipe was made by

Dansukker

Mini coconut peaks with chocolate

Mini coconut peaks with chocolate

makes about 40
Ingredients

75 g butter, warmed to room temperature
225 g Dansukker Cane Sugar Granulated
245 g desiccated coconut
egg whites from 3 large eggs
grated peel of 1 untreated lime

Topping
100 g dark chocolate
coconut flakes


Set the oven temperature to 200 °C.
Beat the margarine and sugar together until soft.
Add the coconut and egg whites and mix thoroughly. Stir in the lime peel.
Spoon the mixture out onto a parchment-lined baking sheet, forming into small peaks. Bake in the middle of the oven for 8-12 minutes.
Remove from the oven and leave to cool. Melt the chocolate and dribble over, and finally sprinkle with coconut.

The recipe was made by

Dansukker

Mug cake

Mug cake

makes 2
Ingredients

1 tsp Dansukker Vanilla Sugar
6 tbsp plain flour
1/2 tsp baking powder
4 tbsp Dansukker Light Muscovado Sugar
2 tbsp cocoa powder
30 g butter, melted
4 tbsp milk
2 tbsp dark chocolate buttons


Combine all the dry ingredients in a bowl.
Melt the butter, add the milk and beat to a smooth batter.
Fold in the chocolate buttons and then divide the mixture between two small, greased cups.
Microwave on high power for about 60 seconds.
Serve with whipped cream and berries.

The recipe was made by

Dansukker

Coconut and cashew balls

Coconut and cashew balls

makes about 30 - 40
Ingredients

Fruit purée
500 g berries of your choice, frozen
285 g Dansukker Jelly Sugar Multi

Balls
250 g cashew nuts
4 tbsp Dansukker Dark Muscovado Sugar
210 g desiccated coconut

To decorate
desiccated coconut


For the fruit purée, mix the berries and sugar together in a saucepan, leave to boil for 5 mins, blend, strain and place in the freezer.
For the balls, mix together the nuts, sugar and coconut. Add the frozen fruit purée to the desired consistency. It should be possible to roll the mixture into little balls.
Roll the balls in the coconut.

The recipe was made by

Dansukker

Bread in a frying pan

Bread in a frying pan

makes 10 rounds
Ingredients

4 1/2 dl plain flour
1 dl wheat germ
1/2 tsp salt
2 tsp bread spice, e.g. aniseed and fennel seeds
1 tsp bicarbonate of soda
50 g liquid margarine
2 dl sour milk
3 tbsp Dansukker Bread Baking Syrup


Combine the dry ingredients in a bowl. Add the margarine, sour milk and syrup and work into a dough. Place the dough on a floured worktop and shape into a length. Cut it into 10 pieces. Roll each piece out into a flat round. Use a knobbed lefse rolling pin, or prick the dough with a fork. Bake the rounds for 1 1/2 minutes on each side in a dry frying pan over a medium heat.

The recipe was made by

Dansukker

Crumble muffins

Crumble muffins

makes about 12
Ingredients

Crumble topping
40 g butter or margarine
50 g Special K
30 g plain flour
30 g Dansukker Cane Sugar

Muffin mixture
250 g plain flour
120 g Dansukker Icing Sugar
10 g baking powder
1 egg
175 ml milk
50 ml oil

Flavouring suggestions
cocoa powder, gingerbread spices, saffron, raisins, blueberries, Smarties, cinnamon-dusted apple slices etc.


Quickly combine the ingredients to a breadcrumb consistency. Combine all the ingredients for the muffin mixture. Add your chosen flavourings. Pour into muffin cups. Sprinkle a little crumble mixture on each muffin. Bake at the centre of the oven at 200 °C for 15 minutes.

The recipe was made by

Dansukker

Crispy blueberry bars

Crispy blueberry bars

1 slab about 20 x 30 cm/about x bars
Ingredients

650 ml flour
1/2 tsp cinnamon
150 ml Dansukker Cane Sugar Granulated
1/2 tsp Dansukker Vanilla Sugar
2 tbsp milk
125 g butter, cut into pieces
650 ml blueberries, or other berry of your choice
1 tbsp lemon juice
1 1/2 tbsp potato starch


Preheat the oven to 175 °C.

Mix together the flour, 100 ml of the sugar, cinnamon, vanilla sugar and milk in a large bowl.

Add the pieces of butter and knead until a crumbly light mixture.

Place half of the crumble mixture in an oven-proof dish lined with baking parchment, and press out so that the dough sticks together.
Mix the berries with the lemon juice and the rest of the sugar, and spread over the pie base. If you use frozen berries, add 1 1/2 tbsp of potato starch.
Add the rest of the crumble mixture over the berries and carefully press the dough out slightly.
Bake in the oven for 30-35 min or until the top is a light brown colour.

Leave to cool then cut into squares.

The recipe was made by

Dansukker

Muscovado cookies

Muscovado cookies

about 30 cookies
Ingredients

220 g butter, softened at room temperature
2 dl Dansukker Brown Sugar Dry
1 dl Dansukker Muscovado Syrup
2 tsp Dansukker Vanilla Sugar
1 egg
2 1/2 dl plain flour
8 dl porridge oats
1/2 tsp bicarbonate of soda
150 g chopped chocolate
2 dl sunflower seeds
2 dl raisins or cranberries
2 tsp cinnamon


Beat the butter and sugar until light and fluffy; add the muscovado syrup and mix well. Add the egg. Mix together the flour, cinnamon, vanilla sugar and bicarbonate of soda. Add to the egg mixture and mix until smooth.

Add the porridge oats, sunflower seeds, raisins and chocolate.

Spoon small mounds of the mixture onto a parchment-lined baking sheet. Bake the cookies for about 12 minutes at 175 °C. They should be slightly soft when you take them out of the oven. Leave the cakes to cool on the baking sheet for a short time and then transfer to a wire rack to cool completely.

Now it is time to enjoy these delicious cookies.

The recipe was made by

Dansukker

Banana and coconut muffins

Banana and coconut muffins

Ingredients

3 eggs
2 dl Dansukker Muscovado Syrup
3 ripe bananas
2 dl desiccated coconut
2 dl ground almonds
1 dl plain flour
2 tsp baking powder


Beat the eggs and muscovado syrup until fluffy. Peel and mash the bananas and fold into the egg mixture. Mix the remaining ingredients together and fold into the mixture. Pour into the muffin cases and bake in the centre of the oven at 175 °C for approx. 20 minutes.

The recipe was made by

Dansukker

Cinnamon cookies

Cinnamon cookies

makes about 60
Ingredients

225 g butter
2 1/4 dl Dansukker Brown Sugar
2 tbsp Dansukker Light Syrup
3 1/2 dl plain flour
1 tbsp cinnamon
1 tbsp Dansukker Vanilla Sugar
2 tsp baking soda
100 g hazelnuts, chopped 


Beat the butter and sugar until light and fluffy. Add the syrup. Mix the remaining ingredients together and knead into the butter mixture. Divide the dough into 5 pieces. Roll out into strips. Place the strips on parchment-lined baking sheets. Bake in the centre of the oven at 180 °C for 10-12 minutes. Cut the strips into slices as soon as they are out of the oven.

The recipe was made by

Dansukker

All in a huddle loaf

All in a huddle loaf

2 loaves
Ingredients

2 dl wholemeal flour
7 ml rye flour/wheat flour mix
1 dl porridge oats
1/2 dl Dansukker Fibrex
1 dl sunflower seeds
1 tbsp aniseed and fennel seeds (optional)
1 tsp salt
4 tsp bicarbonate of soda
1 l sour milk
3/4 dl Dansukker Bread Baking Syrup


Combine all the dry ingredients in a bowl. Add the sour milk and syrup and mix thoroughly. Divide the mixture between two greased rectangular bread tins. Bake in the centre of the oven at 200 °C for about 1 hour.

Variations
Add 3 dl grated carrot or beetroot or
2 dl dried cranberries or
grated zest of 1 orange

The recipe was made by

Dansukker